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blackberry lemon poppy seed muffins

Blackberry Lemon Poppy Seed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 41 reviews
  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

Light and fluffy blackberry lemon poppy seed muffins are on a whole new level! Greek yogurt or sour cream keeps them extra moist, creamed butter creates a wonderfully soft texture, and fresh blackberries add a burst of fresh flavor. Drizzle each with sweet, tart lemon icing for a finishing touch. 


Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 Tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature
  • 1 and 1/2 Tablespoons fresh lemon zest
  • 2 and 1/2 Tablespoons fresh lemon juice
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk (any kind), at room temperature
  • 1 and 1/2 cups (250g) fresh or frozen blackberries (do not thaw if using frozen)

Lemon Icing

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1 and 1/2 Tablespoons (22ml) lemon juice
  • 1 Tablespoon (15ml) milk (any kind)

Instructions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. Make the muffins: In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded; that’s ok.
  4. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Gently fold into the blackberries; they may bleed a little color and that’s ok.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22–23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  6. Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
  7. Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator.

Notes

  1. Make Ahead & Freezing Instructions: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
  2. Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowl | Electric Mixer (Handheld or Stand) | Cooling Rack | Whisk
  3. Milk: You can use any milk, dairy or nondairy.
  4. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.